There are so many beautiful books being published each year that
EYB members must feel at times that I love all the books.
It's true I do love cookbooks with a white hot passion but only the
cream of the crop. I share the best of the best with you because no
one has time for mediocre. Divine Food is such a title - it is truly
extraordinary.

Each chapter shares the history, culture and context of each
region: the North, the South, Tel Aviv, and Jerusalem. Breathtaking
photographs of each recipe are shared along with the people,
artisans, markets and beauty of the Israel and Palestine landscape.
You can't help but fall in love with this book and the people of
this region, as I have, and I haven't even touched on the food
yet!

The food - is glorious - or as the title indicates -
divine. Sweet Focaccia with Oranges, Lahm Bi Ajin (Middle Eastern
pizza) and a Pistachio Cake that has me changing my menu to add
this dessert today (photo to right). I just learned today is
National Pistachio Day so I made a perfect choice. Bagels, breads,
desserts - so many wonderful recipes in this book.

Update: After the popularity of the pistachio cake on my
social media, I requested the recipe to share and the publishers
were kind enough to do so. You will find the recipe for the
Pistachio Cake below the Roasted Cauliflower and Chickpea Salad.
I've added my notes in italics. This recipe is a winner and
everyone loved the cake - moist, zesty and so delicious. Thanks
Gestalten!

This book is rich in history and you will find yourself, as I
was, lost in its pages and stories. I am gushing, yes, but this
title warrants gushing. I liken this title to Carolyn Phillips' All Under Heaven - the best of the best - for
its particular subject matter.

Special thanks to the author and Gestalten for sharing the
recipe for Roasted Cauliflower and Chickpea Salad with our members.
Be sure to head to our contest page to enter our worldwide giveaway of
Divine Food. You do not need to be a fan of
Middle Eastern food to covet this book, you need to be is a fan of
beautiful food and a desire to embrace the beauty of another
culture.

ROASTED CAULIFLOWER AND CHICKPEA SALAD

Cauliflower is one of those beautiful ingredients utterly
transformed by heat. Raw it is nothing special; once roasted in the
oven its flavor mellows its florets crisp up, and it achieves
something close to perfection. Fried or roasted cauliflower with
tahini is common in Palestinian cuisine, here joined by cooked
chickpeas with their earthly flavor and soft texture.

One day in advance: Thoroughly wash the chickpeas, place them in
a large bowl, cover with water, and add the baking soda. Leave to
soak overnight.

Day of:

Drain the chickpeas, place in a saucepan, and add water to
cover. Bring to a boil on high heat, then reduce the heat and let
simmer for 1 1/2 hours, or until chickpeas are very soft. Set
aside.

Fill another saucepan with water, add the coarse salt, and bring
to a boil. Add the heads of cauliflower and cook over high heat for
8 minutes.

Preheat oven to 480 degrees F (250 degrees C).

Line a roasting tray with greaseproof paper. Remove the
cauliflowers with a slotted spoon and place on prepared tray. Pour
the olive oil over them and sprinkle with fine salt. Roast for 25
minutes, or until parts of the cauliflower have turned golden
brown.

In a small bowl, mix the raw tahini paste, water, lemon juice,
and fine salt until smooth.

Remove cauliflowers from the oven, cut into 3/4 inch thick (2 cm
thick) slices, and place in a bowl.

Gently mix together drained chickpeas, roasted cauliflower
slices, and half the tahini sauce, and arrange in a serving
bowl.

Pour the rest of the tahini on top, add a tablespoon of olive
oil, and serve.

PISTACHIO CAKE

A moist, versatile dessert that is easy to make but still pretty
enough to serve as an appropriate ending to a feast, this cake is
part of a Middle Eastern tradition. It combines the nutty flavor of
pistachios with the zesty freshness of lemon glaze, but could work
just as well with a dash of rosewater or with candied oranges in
syrup instead of lemon glaze.

INGREDIENTS:

5 medium eggs (I only had large so I compensated with 2 oz
of flour which is something I usually need to do in this altitude
anyway).
4 1/2 oz. (120 g) sugar
7 oz. (200 g) unsalted butter, melted
1 3/4 oz. (50 g) white flour
1/2 tsp. baking powder
7 oz. (200 g) ground pistachios (I pulsed pistachios a few
times so most are ground and there still are a few broken
pieces)
1/2 tsp. lemon zest
4 drops almond extract

Pour the mixture into the pan and bake for 35 minutes. I
used a 9-in springform as I didn't have time to locate my 10-in. I
checked the cake at 35 minutes and it was done - truthfully it
would have been done at 30 minutes even with the smaller pan. I'm
not sure if this is an altitude issue or my hot oven.

Remove the cake from the oven, cover with a clean dishtowel and
let cool for 40 minutes. Invert the cake onto a serving dish and
carefully remove the baking paper. Mix the powdered sugar and lemon
juice in a small bowl until mixture is white, smooth and uniform.
Pour over the cake and allow to cool.

Cake can be served immediately or stored for up to 3 days in an
airtight container. (It won't last for three days. It's almost
gone after 1/2 a day.)

Good to know:

You can bake this in a 10-in. (26-cm) round baking tin or
springform pan. If you are using the springform, you can simply
place a square of baking paper at the bottom of the springform and
then clamp the round sprung collar down over it.